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Black Bean Corn Tomato Salad

Black Bean Corn Tomato Salad is full of fresh ingredients like cilantro, roasted bell peppers, and lime juice. This healthy Mexican side dish comes together in minutes, and is perfect to serve with tacos or eat on it's own.
Course Side Dish
Cuisine Mexican
Diet Gluten Free
Prep Time 15 minutes
Resting Time 30 minutes
Total Time 15 minutes
Servings 8
Calories 106kcal
Author Katie


  • Mixing Bowl


  • 2 ears Cooked Corn on the cob removed
  • 1 15 oz. can Black beans drained
  • ¼ cup Cilantro chopped
  • ¼ cup Green onions diced
  • 2 tablespoon Roasted red bell pepper diced
  • 2 cups Grape tomatoes halved
  • 1 teaspoon salt
  • 1 lime zested and juiced
  • 1 jalapeno seeded and chopped


  • In a large bowl add corn that has been removed from the cob, drained black beans, ¼ cup each of cilantro and green onions, 2 tablespoons roasted red bell pepper, 2 cups grape tomatoes, sliced in half.
  • Then sprinkle one teaspoon salt, zest the lime and then juice it. Followed by the jalapeno if desired. Mix well, place lid on top and chill for at least 30 minutes or until you are ready to serve.


  • For less spice use only half to a quarter of the jalapeno or omit completely.
  • Store leftovers in a container in the refrigerator for up to 3 days.


Serving: 0.5c | Calories: 106kcal | Carbohydrates: 20g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Sodium: 348mg | Potassium: 373mg | Fiber: 6g | Sugar: 3g | Vitamin A: 455IU | Vitamin C: 14mg | Calcium: 26mg | Iron: 2mg